Nut Single-Crust Pie Dough
This is our go-to dough: It’s supremely supple and extremely easy to roll out. Even better, it bakes up buttery, tender, and flaky.
WHY THIS RECIPE WORKS
How did we do it? First we used the food processor to coat two-thirds of the flour with butter, creating a water-resistant paste-like mixture. Next we broke that dough into pieces, coated the pieces with the remaining flour, and tossed in g...